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http://dx.doi.org/10.3746/jkfn.2015.44.9.1304

Quality and Antioxidant Activity of Yanggaeng Containing Herbal Medicine Extracts for the Elderly  

Jeong, Se-Hyun (Department of Food and Nutrition, Eulji University)
Kim, Jung-Hoan (Department of Food Technology and Services, Eulji University)
Yang, Soo Jin (Department of Food and Nutrition, Seoul Women's University)
Lee, Sung-Hyen (Functional Food & Nutrition Division, Department of Agro-food Resources, Rural Development Administration)
Oh, Jung-Hoon (ARIBIO Co., Ltd.)
Lee, Jung Ok (ARIBIO Co., Ltd.)
Lee, Hae-Jeung (Department of Food and Nutrition, Eulji University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.9, 2015 , pp. 1304-1310 More about this Journal
Abstract
The purpose of this study was to investigate antioxidant activity of yanggaeng containing herbal medicine extracts (YH) by employing various in vitro antioxidant assays for 1,1-diphenyl-2-picrylhydrazyl free radical scavenging, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) free radical scavenging, and reducing power. We also investigated moisture content, pH, texture profile, and sugar content, and evaluated the sensory characteristics of developed yanggaengs. Moisture content of YH was 41.54%. Sugar contents increased while pH decreased as content of herbal medicine extracts increased. Lightness was not significantly different between YH and control. However, herbal medicine extracts enhanced the redness of yanggaeng. Texture profile analysis showed that gumminess and chewiness of yanggaeng added with herbal medicine extracts decreased compared to control. Herbal medicine extracts enhanced yanggaeng's antioxidant activity, reducing power, and scavenging ability. Herbal medicine extracts enhanced antioxidant properties of yanggaeng and made it easier to swallow.
Keywords
antioxidant activity; herbal medicine; yanggaeng;
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Times Cited By KSCI : 12  (Citation Analysis)
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